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Ingredients
Biscuit Topping:
2 cups Cup4Cup Multipurpose Flour - gluten free
4 teaspoons Clabber Girl Baking Powder - gluten free
½ teaspoon kosher salt
½ teaspoon McCormick Cream of Tartar - gluten free
½ cup butter, cut into small cubes
2 teaspoons sugar
⅔ cup milk
Potpie:
2 organic chicken breasts. skinless and boneless, cut into small cubes
1 cup Pacific Chicken Broth - gluten free
¼ cup Cup4Cup All Purpose Flour - gluten free
1 cup milk
1 cup frozen peas
2 medium carrots, diced
2 cups white mushrooms, sliced
1 small yellow onion, diced
⅓ cup organic butter, cubed
salt and pepper
olive oil
Instructions
- Drizzle olive oil over chicken and season with salt and pepper.
- In a large bowl, combine the biscuit ingredients. Make sure to gradually add the milk just until moistened.
- Sprinkle flour on a work surface and knead the dough for 3 minutes. Roll dough into ½ inch thickness and cut using a 2½ inch cookie cutter and set them aside.
- Preheat oven to 400 degrees. F.
- Heat a large nonstick pan to medium heat. Cook the chicken for few minutes until no longer pink and set aside.
- Heat a large cast iron pan to medium heat. Melt butter then add the mushrooms, onions and carrots. Cook until tender. Stir in the flour until well blended.
- Gradually add the milk and broth stirring constantly until thickened. Add the chicken and peas. Stir, season with salt and pepper. Top with the prepared biscuits and bake for about 20 minutes or until biscuits are golden brown. Serve
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